Salumeria 104

When you think Italian food the first thought that pops into your head is heavy pastas. Over the last few years, I’ve developed an appreciation for various styles of Italian cooking. My all-time favorites are simple and traditional dishes that provide fresh flavors – reinventing the classics if you will. Salumeria 104 in Midtown Miami couples a trattoria with a salumi shop providing a one stop shop for amazing dishes and deli-style shopping for Italian specialty cured meats and delicacies. Salumeria is definitely the place to pop in to pick up a few cold cuts for a tasty lunch or for a home-made Italian dinner dish in an inviting atmosphere.

Salumi (n.) Italian cured meat products predominantly made from pork; “salted meat”.

Antipasti (n.) “before the meal”

I’ve found yet another Miami restaurant serving fresh and creamy burrata. This one is served with Tuscan-style panzanella salad. Panzanella salad encompasses stale bread aka croutons, tomatoes, onions and basil tossed in a spoon-full olive oil and vinegar. This rendition of an Italian classic includes red peppers, cucumbers and olives. Perfect for a refreshing summer salad.

Primi (n.) “first course”

This is a twist on a classic. Gnocchi can sometimes be a bit too heavy given it’s potato base. However, these home-made semolina gnocchi with Parmesan cheese and crispy prosciutto are a filling yet light an airy alternative. It’s slightly crisp and toasted outer layer provide the perfect crunch for the warm and creamy yet fluffy inner portion. With five pieces to a dish you think you’ll be begging for more food but you’ll be surprised how full you’ll be! Just make sure you leave room for secondi!

Secondi (n.) “second course”

This braised Florida rabbit with artichokes, grape tomatoes, sauteed Taggiasca olives served over a bed of polenta. This was quite the savory dish. I only wish there was a bit more dark meat provided but the crispy skin provided the breast portion a crispy bite with a juicy finish. The artichokes had a slight resemblance to the flavor of a Brussels sprout perhaps because of the Taggiasca olives but the chef didn’t disappoint. The artichokes still had a great buttery finish.

I wish I could say I spared some room for some dolci (gotta keep remembering dessert is a needed course to any meal) but again I ate with my eyes and couldn’t fit another bite! The salame al cioccolato, the chocolate log, looked sinfully delicioso. Definitely on my “to-eat” list for next time.